This week on Poh's Malaysian adventure, she heads north to the 'Pearl of the Orient', the island of Penang. A popular tourist destination, this tropical paradise has a diverse cultural background, which is clearly reflected in its reputation as the food capital of Malaysia.
Poh continues on her Malaysian adventure, heading south to spend her second week in the historic port of Melaka. Once a vibrant maritime trading centre at the heart of the international spice trade, Melaka boasts a rich culinary history. Over time it has been occupied by the Portuguese, Dutch, British and Japanese, who have all left their influence.
This week, Poh is on a quest to find out more about 'wok cooking'. She's no stranger to this ancient culinary art, having two wonderful mentors in her mum and aunty, but when it comes to cooking with high heat and lots of flame, it still presents a challenge.
The final leg of Poh's road trip is to Far North Queensland and she takes her friend Elton along as a guide. Elton's father's people are the Tableland Yidinji, and on the banks of the Barron River on the Atherton Tableland they make Poh feel like part of the family. Poh is given a lesson in catching and cooking one of their favourites - the local eel. Poh is delighted to find that many of Elton's family not only share a Chinese heritage but love Asian flavours in their cooking and she makes an Asian-style salad with smoked eel and jellyfish.
While Poh loves to bake a cake, what she loves even more is to decorate it and this week she's on the road to Perth to meet Rochelle Adonis, a woman who has decorated cakes for clients like the British and Saudi royal families. Inspired by Rochelle's beautiful work, Poh decorates a wedding cake using her own hand-made sugar flowers to produce a truly stunning cake any bride would be delighted to have.
This week Poh's road trip takes her to WA's remote East Kimberley - cattle country. Poh has always dreamt of having the full-on outback cattle experience and at Home Valley Station all her dreams come true. Famed as a location used by Baz Luhrmann in Australia, Home Valley Station (250,000 hectares) is run by its traditional owners. Poh gets down and dirty by taking part in her first muster. On a horse called Mr T, Poh is quickly dubbed a 'cowgirl' by JR, the pastoral manager teaching Poh how to muster.
This week Poh is on the road in Melbourne to find out why this city takes its coffee so seriously. So many factors have influenced the growth of Australia's coffee culture and Poh finds it's all on show here in Melbourne's back streets.
This week Poh's road trip takes her to King Island. Located in the Roaring Forties of Bass Strait, off the NW tip of Tasmania, King Island is about half way to the mainland state of Victoria. Windswept, rainy (it has an annual rainfall of over 1000 mm), rugged and attractive it boasts over 145 km of untouched coastline, an estimated 57 offshore wrecks (a legacy of the dangers of trying to cross Bass Strait in inclement weather) and a wide and unusual variety of wildlife. King Island is known nationally and internationally for its fine produce: cream, specialty cheeses, beef and rock lobster. Kelp is harvested from the shore, dried and exported for use in a number of products including ice cream.
Having always been fascinated with Thai food, Poh starts her Thailand road trip in the northern city of Chiang Mai where tradition is revered and celebrated. It's here that Poh learns about the basics of northern Thai cooking including how to prepare Khoa Soi, the most famous of this region's dishes. Poh's version of the dish, her first attempt, gets the thumbs up from the locals and Poh is delighted.
Alfresco dining has become a real mark of the way Australians enjoy eating and this week Poh's in Sydney on the hunt for the great outdoors. After a refreshing swim in the famous Bondi sea pool and a healthy breakfast at a local eatery right on the beach, Poh meets surfing nutritionist and cook Sarah Glover who shares her recipe for the great muesli that Poh's just tried.
Poh's on the road to the sheep country of the Flinders Ranges in northern South Australia and it's a trip of firsts - her first night sleeping under the stars in a swag and her first attempt at shearing a sheep.
Poh's on the road to the Australian alps. Recently Poh has been using beer as an ingredient instead of wine to give an extra bit of sweetness and complexity to a dish. So she's off to the alps to visit a charming little boutique brewery near Bright.
This week Poh's on the road to South Australia's Fleurieu Peninsula, an area with a rich food and wine culture. She is off to Port Willunga to attend the 'One Magic Bowl', an event where 11 local chefs are creating 11 seafood dishes to be served in one bespoke bowl on the beach.
Poh's on the road in Singapore, one of the great international food capitals of the world. With its modern and cosmopolitan style, Singapore is a place where chefs from all over the world (including Australia's Tetsuya Wakuda) ply their trade. Poh gets in amongst it, meeting food loving ex pat Antonia Kidman and food stars Andre Chiang and Janice Wong.
Poh's on the road in central Tasmania to discover the secrets of flour. At a beautifully restored flour mill in Oatlands, Poh meets baker Graham Prichard and discovers the delights of stone ground Tasmanian flour. After grinding her grain at the windmill, and then baking her very first loaf of sourdough bread, Poh takes more of her freshly milled flour to Gordon Ramsay's former pastry chef, Tasmanian Alistair Wise.
Poh's on the road clocking up some fantastic food experiences - some definitively not for the faint-hearted. When it comes to food, often it's the locals who know best and in this series Poh is on a culinary adventure to meet some of the country's finest producers and chefs who know how to bring out the best in their produce.
Whatever your beliefs or background, it's hard not to get caught up in the Christmas spirit and that's exactly what Poh and Chef Emmanuel Mollois are doing in the final episode of Poh's Kitchen for 2010.
Bill Granger is internationally renowned for his breakfasts. His scrambled eggs have been described by The Times as the 'best in the world'. This week Bill visits Poh's Kitchen to share two of his stylish yet simple breakfast dishes, while Poh cooks a breakfast dish from her childhood and another that's a weekend favourite.
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